Chicken & Figs cooked in an amazingly scintillating and silky Mughlai style of gravy, this dish is mildly spiced yet has a notably mixed aroma and taste. The gravy is absolutely rich to taste, very flavorful and aromatic.

Ingredients

Figs 7 Numbers

Chicken 250 Grams

Lime juice 1 Teaspoons

Green chilli 3 Numbers

Ginger Garlic 1 Teaspoons

Salt 1 0

Hung curd 2 Tablespoons

Cashew nut powder ¼ Cup

Coriander chopped /2 Bunch

Onion 1 Numbers

Ghee 3 Tablespoons

Shahi jeera ½ Teaspoons

Onion paste 3 Teaspoons

Ginger paste 1 Teaspoons

Green chilli paste 1 Teaspoons

Coriander powder 1 Tablespoons

Cashew nut powder 1 Tablespoons

Saffron water 1 Tablespoons

Cream ½ Cup

Cardamom powder ½ Tablespoons

Coriander leaves ½ Bunch

Instructions

First soak figs in water for 3-4 hours. Take a bowl add soaked figs, chicken pieces, some lime juice, finely chopped green chilli, chopped ginger and garlic, Salt, Hung Curd, ground cashew nut powder, chopped coriander mix all the ingredients well. Add onion pieces which are cut into €˜C shape. Take a skewer Pierce the chicken and soaked fig on to the skewer pierce a onion piece. Repeat the process for all the chicken and fig pieces. Heat ghee in a tawa and place the skewers and put the lid on and let it get cooked. Rotate the skewer at regular intervals Meanwhile make a gravy by adding ghee in a pan and add shahi jeera when it comes to sizzle add boiled onion paste cook it for 2 -3 minutes. Add salt, ginger paste, green chilli paste after it is cooked add coriander powder, water mix it well then add cashew nut powder, saffron water put the lid on let it boil. When the gravy is ready add cream, cardamom powder. Remove the skewers from the tawa and place them in the gravy let it cook for 1 minute. Garnish with coriander leaves. Serve this with Naan or Romali roti.